Cinnamon Roll Fudge
Creamy Cinnamon Roll Fudge combines the flavors of a classic cinnamon roll with rich fudge. Featuring white chocolate, marshmallow cream, and a cinnamon-sugar drizzle, this easy dessert is perfect for gifting or enjoying any time. No candy thermometer needed!
24 Servings
Ingredients
For the Fudge
- 2 ¾ cups granulated sugar
- ¾ cup unsalted butter
- ¼ cup plus 2 tablespoons cinnamon sugar mix
- A pinch of kosher salt
- 1 cup heavy cream
- 3 cups white chocolate morsels
- 7 ounces marshmallow cream
For the Drizzle
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoons heavy cream
- 1 teaspoon cinnamon sugar mix
Instructions
Prepare the Pan:
- Line a 13×9-inch glass baking dish with parchment paper, ensuring the edges extend over the sides for easy removal. Set aside.
Cook the Fudge Base:
- In a large saucepan, combine the granulated sugar, unsalted butter, salt, ¼ cup cinnamon sugar, and heavy cream. Cook over medium heat, stirring continuously, until the mixture reaches a rolling boil. Once boiling, continue stirring for an additional 4 minutes to ensure all ingredients are fully combined and the sugar is dissolved.
Incorporate Chocolate and Marshmallow Cream:
- Remove the saucepan from the heat and immediately stir in the white chocolate morsels, marshmallow cream, and remaining 2 tablespoons of cinnamon sugar. Whisk or stir vigorously until the mixture is smooth and uniform. Using an electric mixer can expedite this process.
Set the Fudge:
- Pour the prepared fudge mixture into the lined baking dish, spreading it evenly. Refrigerate for at least 3 hours or until completely firm.
Cut the Fudge:
- Once set, remove the fudge from the dish by lifting the parchment paper. Place it on a cutting board and cut into desired shapes, such as small squares or circles using a cookie cutter.
Prepare the Drizzle:
- In a small bowl, whisk together the powdered sugar, maple syrup, heavy cream, and cinnamon sugar until smooth. Transfer the drizzle mixture into a small Ziploc bag, snipping off a tiny corner to create a piping bag.
Decorate the Fudge:
- Drizzle the icing over the cut fudge pieces. Sprinkle lightly with additional cinnamon sugar for a decorative touch. Refrigerate for approximately 15 minutes or until the icing has hardened.
Notes
To make this recipe gluten-free, ensure all ingredients are certified gluten-free. Pay close attention to the marshmallow cream, white chocolate morsels, and cinnamon sugar mix, as some brands may contain gluten. Verify labels carefully to avoid cross-contamination.